A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects.

Duck eggs are nutritious and healthy diet and their properties further increased after being preserved by alkaline treatments. Preserved eggs are widely used as functional food products most probably as an alkalescent food posing several benefits to human health. An alkaline treatment increased their functional properties as a functional food ingredient, as well as their anti-inflammatory and anti-cancer properties are also enhanced. This review was aimed to accumulatively review functional properties of preserved eggs as an excellent food ingredient and as an excellent anti-inflammatory food. Hence, we have deeply reviewed the functional properties of preserved eggs as a functional food product with emphasis on their improved functional properties while preservation. Furthermore, we have given deep insights into rationale for alkaline pH in cell and cancer microenvironment in order to get better understanding about the health benefits of alkalescent food. At last, the detailed knowledge about anti-inflammatory and anti-cancer role of preserved eggs as an alkalescent food has been discussed at cellular level which made us aware of its importance for regular intake in our daily life for better health. However, there is still a lack of knowledge about this aspect in the research field and might rarely reviewed; hence this review will be promising in providing deep insights and further ideas for research conductance. [ABSTRACT FROM AUTHOR]